The Physics (and Chemistry) of Knives, Spoons and Forks…

Quick Study: The physics in your fork, by Louis A. Bloomfield. ‘A manufacturer of good cutlery balances competing requirements of strength, ability to hold an edge, and resistance to rusting. Whether you’re cooking dinner or eating it, the knives, spoons, and forks you’re using are probably made of steel. It’s easy to take those utensils for granted, except when they bend, chip, corrode, or lose their sharpness. But how does good cutlery differ from bad, and what compromises are involved in making practical utensils? In this Quick Study, we’ll take a look at the science of steel.’